Even though summer in Toronto this year has been on the ‘cool’ side, and it’s nearing the end of August, I refuse to let summer die. And what better way to continue on celebrating than by whipping up some ice cream?
Now, don’t get the wrong idea – I LOVE my ice cream maker. But I’ve been seeing lots of “no-churn” ice creams floating around the internet lately and I wanted to give them a try.
No-churn ice cream is super-simple to make. This recipe only requires a few ingredients and very little time (except for the overnight freezing). Although I have to admit that it’s not as smooth as the ice cream that comes out of my machine, it’s still a wonderful frozen treat and is a a great alternative if you don’t own an ice cream maker (or forgot to freeze the mixer bowl ahead of time as I often do).
A couple of tips:
- no-churn ice cream freezes harder than normal ice cream (probably because there’s less air), so I try to take it out of the freezer about 15 minutes before serving to let it warm up and soften a bit to make it easier to scoop.
- to avoid freezer-burn, place a layer of plastic wrap (or you can use parchment paper) over the ice cream (under the lid) to create a good seal and keep moisture out
The best thing about this no-churn ice cream is that you can easily swap in any fruit for the pineapple – use your favourite fruit or whatever is in season – the sky’s the limit!
- 2 cups (500 mL) pineapple, cut into 1-inch cubes (or you can use crushed pineapples)
- 1 tsp (5 mL) pure vanilla extract
- 10 oz (300 mL) sweetened condensed milk
- 2 cups (500 mL) whipping cream (at least 35% milk fat)
- In a medium-sized bowl, mix together pineapple and vanilla extract.
- Pour the pineapple mixture into a blender and blend to an applesauce consistency (you can leave it chunkier if you prefer)
- In a large bowl, stir the pineapple mixture into the condensed milk. Set aside.
- In a large, chilled bowl (I used my stand mixer bowl), beat the whipping cream until stiff peaks form.
- Gently stir about 1 cup of the whipped cream into the pineapple mixture until well mixed.
- Fold the remaining whipped cream into the pineapple mixture.
- Scrape the entire mixture into a large plastic container, cover with lid and freeze overnight.